Delicious Rice and Shrimp in a Creamy Cheese Sauce

If you are having company and want something new to serve, your friends and family will really love this recipe. You will be surprised at what is in it and the fact that it will not use your food budget up for the week. When we made it for our kids, they loved it. So here goes. It is great with your favorite rolls but it really does not need anything else to accompany it. It is up to you though! Good Luck and Enjoy!

Ingredients

• 1 large skillet
• 1 large kettle
• 2 bowls, 1 for shrimp and sauce, 1 for rice

• 4 Tbsp butter
• 2 stalks of celery, finely chopped
• 1 or 2 peppers, finely chopped
• 2 cans evaporated milk
• 2 cans small whole shrimp, drained (larger shrimp in can can also be used)
• 1 1/2 pkg sharp cheddar cheese
• 2 cups or 2 bags of rice (follow the directions on the package for cooking)

Directions

Melt butter in skillet. When the butter is melted add the celery and peppers. Cook until tender. Drain the celery and peppers by draining on a paper towel. Discard butter.

Return celery and peppers to skillet. Add 1 1/2 cans evaporated milk (save milk for later if you need for cheese sauce to thin out). Cook on low to medium heat. Bring to a slow boil. Put water on for rice now.

Turn heat down to low and add 1/2 cup cheddar cheese while stirring constantly. Add the rest of the cheese a little at a time, it will thicken as it cooks. Taste to see if you would like a little more cheese. If it becomes a little thicker, you will have your extra evaporated milk. But add carefully. While on low, add shrimp and simmer 5 minutes.

Pour your shrimp and sauce into one bowl, rice in the other bowl. You're done now, all you have to do is enjoy.

I would keep to the sharp cheddar cheese, it is a lot more flavorful. However if you try this and like a milder cheddar, you can use that also. We tried it once and it was good, but it really needed the sharp cheese, we felt.

By Darlene from Fairview, PA